roasted baby eggplant
My very talented stepdaughter came by with some baby eggplant that she had grown and asked if I could do something with them. We are still harvesting some great cherry tomatoes, as well as plenty of fresh basil. This is what I came up with and they were awesome!
prep time
5 Min
cook time
15 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- - several baby eggplants
- - diced cherry tomatoes or roma what ever fresh tomatoes you have available
- a few - fresh basil leaves
- - olive oil, extra virgin
- - panko bread crumbs
- - freshly grated parmesan reggiano
How To Make roasted baby eggplant
-
Step 1Remove Stems from a few Baby Eggplants -
Step 2Slice in 1/2 lengthwise and score the surface in a diamond shaped pattern.
-
Step 3Season with a generous amount of course salt and freshly ground black pepper. Drizzle with extra virgin olive oil.
-
Step 4Top each piece with diced tomatoes and then with panko crumbs.
-
Step 5top each piece with a generous amount of freshly grated parmesan reggiano and a fresh basil leaf.
-
Step 6bake in a preheated 375 degree oven for approx. 15 minutes until eggplants are tender
-
Step 7Remove from the oven and drizzle with more extra virgin olive oil and also some more freshly grated parmesan reggiano
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Tag:
#Healthy
Category:
Vegetable Appetizers
Keyword:
#FRESH
Keyword:
#tomatoes
Keyword:
#harvest
Keyword:
#appitizers
Keyword:
#Finger food
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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